PAN-SEARED FILETS MIGNON WITH BACON AND BLUE CHEESE (for four)

4 center cut filets mignon, 1-½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels

4 teaspoons olive oil

salt and freshly ground black pepper

4 bacon slices

1/4 pound Stilton, gorgonzola or other blue cheese, crumbled

1. Heat a 10 inch heavy skillet (not nonstick) 0ver high heat on stovetop until very hot.

2. Meanwhile, rub each side of steaks with ½ teaspoon oil and sprinkle generously with salt and pepper. Wrap 1 slice bacon around circumference of each filet, overlapping the ends and securing to meat with a toothpick.

3. Place steaks in skillet and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, a total of about 8 minutes for medium-rare meat.  Hold filets, two at a time, on their sides briefly with the tongs in skillet to crisp bacon slightly.

4. Transfer steaks to a platter, top each with a heaping tablespoon of crumbled cheese, and tent with foil for 5 minutes, allowing the cheese to melt onto the meat. Serve immediately.

adapted from America’s Test Kitchen Live!